Parsnips with Chiles, Coriander, and Watercress

• 6 parsnips, peeled and cut into 3 x 1-inch pieces (like thick-cut french fries)
• 2 teaspoons ground coriander
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 2 tablespoons dark brown sugar
• 4 tablespoons olive oil
• 1/2 bunch watercress, 1/4 inch of tough stems cut off, and remaining watercress torn into 2-inch pieces
• Juice from 1/2 lemon
• 1/4 cup almonds, toasted and finely chopped

1. Preheat the oven to 400F.
2. Toss the parsnips with the coriander, red pepper flakes, salt, brown sugar, and 2 tablespoons of the olive oil in a large bowl.
3. Place the seasoned parsnips in a 9 x 13-inch baking dish.
4. Roast until the parsnips are soft and beginning to brown, tossing once to ensure even browning, about 40 minutes.
5. Remove the parsnips from the oven and allow to cool to room temperature.
6. Transfer the parsnips to a medium bowl and add the watercress, the remaining 2 tablespoons olive oil, and the lemon juice and toss until well coated.
7. Transfer to a serving platter and top with almonds before serving.

parsnips, ground coriander, red pepper, salt, brown sugar, olive oil, remaining, lemon, almonds

Taken from www.epicurious.com/recipes/food/views/parsnips-with-chiles-coriander-and-watercress-389652 (may not work)